Hearty Corn and Potato Chowder
"This soup is good for cold nights as the entire meal. It has lots of yummy veggies and is even better if you serve a bit of crusty bread on the side! For the russet potatoes, I just covered them with water in a bowl and heated in my microwave about 10 minutes."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 medium onion, chopped
- 4 tablespoons butter
- 16 ounces frozen corn
- 1⁄4 teaspoon dried sage
- 1⁄4 teaspoon dried thyme
- 2 tablespoons flour
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 3 1⁄2 cups skim milk
- 2 medium russet potatoes, diced and cooked until al dente
- 1⁄2 lb super thick cut bacon, diced and cooked
- 1 cup cheddar cheese, shredded
- cracked black pepper, to taste
directions
- Melt butter in a medium stock pot.
- Add onions and saute on medium heat until translucent.
- Add corn and stir until thawed.
- Add sage, thyme and flour and stir well.
- Take off the heat and add canned soup, milk, potatoes, and bacon.
- Place back on heat and stir until thickened, approximately 20 minutes.
- Add cheese and pepper and stir until cheese is melted.
- Serve in bowls and enjoy!
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RECIPE SUBMITTED BY
I'm a wife, mother, and nurse in Memphis, TN. I work at a children's oncology hospital and LOVE to cook. I grew up in my father's restaurant and now use my cooking to show my love to my friends, family, and coworkers.
